The effect of using peracetic acid in the processing terminal to reduce microbial contamination of pistachio
- سال انتشار: 1402
- محل انتشار: مجله باغبانی و تحقیقات پس از برداشت، دوره: 6، شماره: 23
- کد COI اختصاصی: JR_JHPR-6-23_003
- زبان مقاله: انگلیسی
- تعداد مشاهده: 114
نویسندگان
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
چکیده
Purpose: Pistachio is a crusial agricultural product in Iran, but its contamination with various micro-organisms can cause problems in production, consumption, and export. Peracetic acid is an antimicrobial substance that can eliminate a wide range of micro-organisms quickly. This study aimed to evaluate the effectiveness of peracetic acid in reducing microbial contamination of pistachios in processing terminals. Research method: Harvested pistachios were treated with concentrations of ۰ (control), ۱, and ۲% peracetic acid at the washing basin of the terminal. Then microbial growth, bacterial and fungal population, lipid percentage, and peroxide number of pistachio kernels were evaluated at ۰ and ۶ months after treatment. Findings: The results showed that both ۱ and ۲% peracetic acid inhibited bacterial and fungal growth by about ۱۰۰% and reduced microbial flora growth by more than ۹۰%. As there was no significant difference between ۱ and ۲% peracetic acid, the final recommendation is to use ۱% concentration. After ۶ months, the contamination level increased by about ۵%, possibly due to storage conditions and contamination in subsequent stages. Different concentrations of peracetic acid did not have a significant effect on lipid percentage or peroxide number of pistachio kernels. Research limitations: As the treatment time with peracetic acid in the washing basin is uncontrollable, this factor has been eliminated in this research. Originality/Value: The study confirms the importance of using peracetic acid in the terminals to reduce and control pistachio contamination without producing harmful by-products. Economic evaluation also showed that using ۱% peracetic acid for disinfecting pistachios in processing terminals is cost-effective.کلیدواژه ها
Disinfectant, Lipid percentage, Microbial flora, Peroxide valueاطلاعات بیشتر در مورد COI
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